| | Pasta Fleckerl with Veal 2 1/2 cups of flour
2 eggs
pinch of salt
1/4 pound of bacon, diced
1 large onion, finely chopped
3/4 pound of boneless veal shoulder, ground
1 teaspoon of paprika
salt and pepper to taste
2 tomatoes, skinned and chopped
2 green peppers, seeded and cut into strips
1/3 cup of beef broth
1/2 cup of grated Parmesan cheese
3 tablespoons of butter | |
Mix flour, eggs, and salt together in mixing bowl. Add just enough water to form smooth, firm dough. Cover and let rest for 30 minutes. Cook bacon until fat melts, add onions and cook with bacon for 5 minutes. Add veal and cook until browned, season with paprika, salt and pepper. Stir in tomatoes and green pepper strips. Pour in broth and simmer for 15 minutes, stirring occasionally. Roll out dough, not too thinly and cut into 2 inch squares. Cook in large saucepan filling with boiling salted water for 4 minutes, drain, well. Preheat oven to 350ºF. Mix veal ragout and pasta together, stir in 1/4 cup of grated cheese. Transfer to buttered baking dish. Dot with butter and bake for 10 minutes. Sprinkle remaining cheese on top and serve. Serves 4
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